Chocolate Chip Cupcakes with Chocolate Cream Cheese Frosting


Yes, lots of chocolate in the recipe. But it is almost enough for chocolate lovers.

I found this rose in the store 2 years ago and fell in love with its name. It was a small plant, just few glossy, green leaves and a couple of tiny branches, on the weakest one of each, a label was hanging, saying - "chocolate blossom". Seriously? What could this be?! I was curios and planted this rose on my backyard, waiting for this precious chocolate blossom.


Right this year, at these cold autumn days, this rose bloomed with a beautiful big chocolate blossom. I love it. But no wonder - I love everything that says "chocolate". It looks more like a dark caramel, but a hint of milk chocolate in the centre of the blossom is very obvious.

This recipe was influenced by the creative and unique in her cupcake's variety Annie from Annie's eats.

for the cupcakes:

120 g unsalted butter at room temperature
160 g sugar

2 large eggs
1 tsp vanilla extract

60 ml cold water
30 g cacao

170 g flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt

80 g yogurt

90 g chocolate chips


Preheat the oven to 180°C. Line a 12-cavity-cupcake pan with paper cups.

In a bowl, combine the dry ingredients: the flour, baking powder, soda and salt.

With the paddle attachment of a self standing mixer, cream the butter and sugar until light and fluffy. 

Add the eggs, beating after each one until well homogenized. Add the vanilla extract. Combine well.

Scale the cacao powder in a tea cup. Add half the water and mix. Add the whole quantity of water and stir well to homogenize. It should look creamy and glossy. Add to the butter and mix well. 

Add half of the dry ingredients, mixing just to combine. Add the yogurt and the other half of the flour mixture. Beat just to incorporate. 

Stir in the chocolate chips.

Distribute the mixture into the lined pan, filling the cavities about three quarters of their volume. 

Bake for about 15-18 min or until well baked in the centre of the middle cupcake. Check with a toothpick. Leave the cakes to cool for about 5-8 min in the pan before arranging them on a wire rack to cool completely. 


for the chocolate cream cheese frosting:

200 ml heavy cream - 35%    
200 g dark chocolate - 75% cacao
120 g unsalted butter at room temperature
170 g cream cheese at room temperature
200 g confectioners' sugar
1 tsp vanilla extract
Beat the cream until soft peaks are formed. Refrigerate until needed.

Melt the chocolate over a water bath. Set aside to cool slightly.

Beat the butter and the cream cheese together until well combined and light. Add the sugar and beat well. Add the vanilla extract. Combine.

Add the cooled chocolate and beat well. At this point you will end up with thick icing. 

Take the cream out of the fridge. At very low speed, fold in half of it with a paddle attachment. Fold in the other half, right after the first addition is well homogenized. The cream will lighten the frosting. 

Tailoring:

If you find the frosting too soft for piping, place it in the fridge for 15 min to harden a bit. This will give you more flexibility on handling it and the piping will be easier and more precise. 

Arrange all 12 cupcakes on a plate. 

Have in mind, that the quantity of frosting is very generous. If you do not want to end up with excessive chocolate cream cheese, pipe big swirls on each cupcake. The frosting itself is light and a great addition to the dense and full of chocolate chips cakes. 

Refrigerate the cupcakes. Before serving, have them tempered for about 15 min at room temperature. 


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